Instructions
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1Preheat oven to 350°F.
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2In a small bowl, combine softened cream cheese and garlic salt and mix until well blended.
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3Carefully slice open each roasted Hatch Green Chile pod and remove the seeds.
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4Place one quarter of the chopped brisket inside each chile.
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5Spoon one quarter of the cream cheese mixture on top of the meat in each chile.
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6Wrap 2 slices of Hatch Green Chile bacon around each stuffed chile, securing as needed.
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7Place on a baking sheet and bake for 35 minutes, or until the bacon is cooked to your liking.
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8Remove from the oven and let rest for 5 minutes before serving.
These Hatch Green Chile Bacon Wrapped Stuffed Chile are a smoky, indulgent appetizer or main dish that puts Hatch Green Chile front and center. Tender brisket and seasoned cream cheese get tucked inside roasted Hatch Green Chile pods, wrapped in Hatch Green Chile bacon, and baked to crispy, melty perfection.
If you're looking for a recipe that captures everything wonderful about New Mexico cooking in a single bite, this is it. Roasted Hatch Green Chile, smoky brisket, creamy cheese, and Hatch Green Chile bacon all wrapped up together into one outrageously good stuffed chile that's equal parts appetizer, showstopper, and pure comfort food.
This is the kind of recipe that gets passed around at tailgates, backyard cookouts, and family gatherings — the one people hover near the oven waiting for, and the one that never makes it to the table without someone sneaking one straight off the pan. And honestly, can you blame them?
The beauty of this recipe is how flexible it is. Brisket is incredible here, but barbacoa, shredded chicken, or pulled pork all work beautifully. Mix up the cheeses, change the seasonings, add a little jalapeño to the cream cheese if you want extra heat — this recipe is really more of a starting point than a strict formula. Let the Hatch Green Chile be your guide and make it your own. Just don't skip the Hatch Green Chile bacon. That part is non-negotiable.
